Cheesy Pepperoni Pizza Dip

I made this dip over the weekend...  soooo good!  Definitely a hit with our resident pizza lover!  (As seen on Noble Pig.)

Cheesy Pepperoni Pizza Dip

3/4 c. chopped pepperoni
1 can (15 oz.) pizza sauce
4 green onions, finely chopped
1 can (2-1/4 oz.) sliced black olives, drained (opt. - I left it out)
1/2 tsp. dried oregano leaves
1-1/4 c. shredded mozzarella cheese
1 pkg. (3 oz.) cream cheese, softened
1 pkg. (8 oz.) refrigerated breadstick dough
1 Tbsp. butter, melted
2 tsp. minced parsley

In a heavy pot, over medium heat, combine pepperoni, (sliced olives), green onions, oregano and pizza sauce.
Cook until heated through, about 5-7 minutes.
Add cream cheese and mozzarella cheese.
Stir until melted and mixture is well combined.
Turn heat to low while preparing the breadsticks.
Stir occasionally.

Remove breadsticks from tube and cook according to package directions.
When breadsticks are finished baking, brush with melted butter and sprinkle with parsley.

Serve warm.

Margene's Chocolate Chip Cookie Cake

Always a hit!

Margene's Chocolate Chip Cookie Cake

1/2 c. butter, softened
6 Tbsp. sugar
6 Tbsp. brown sugar, packed
1/2 tsp. vanilla
1 egg
1 c. & 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips (if no nuts, add 1/2 c. add'l)
1/2 c. chopped nuts (opt.)

Combine butter, sugars, & vanilla; beat until creamy.
Beat in egg.
Gradually add flour, soda, & salt.
Stir in chocolate chips (& nuts).
Spread onto greased & floured pizza pan.
Bake at 375F for 12-15 minutes.


FROSTING TO DECORATE

1 c. + powdered sugar
1/4 c. shortening
1/6 c. milk
pinch of salt
food coloring (as desired)

Mix together.
Beat at high speed for 2 minutes.
Add food coloring and add'l powdered sugar as necessary.

Margene's Buckeyes Candy

Margene's Buckeyes Candy

1 lb. butter or margarine, softened
3 lb. powdered sugar
2 lb. creamy peanut butter
24 oz. chocolate chips (2 pkgs.)

Mix butter, sugar, & peanut butter well.
Shape into balls.
Chill or freeze.

Melt chocolate over hot water in double boiler.  (Do not let water boil.)
Use toothpick to stick ball into chocolate, leaving small part of peanut butter ball exposed.
Place on wax paper.
Chill or freeze.

Makes 180-200 balls.

Apple Crisp

This is my fail-proof recipe for Apple Crisp... super easy, super delicious.  (From Betty Crocker.)

Apple Crisp

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

4 medium tart cooking apples, sliced (4 c.)
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
Cream or ice cream, if desired

Heat oven to 375ºF.
Grease bottom and sides of 8-inch square pan with shortening.
Spread apples in pan.
In medium bowl, stir remaining ingredients (except cream/ice cream) until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
Serve warm with cream/ice cream.

Variation:  For blueberry crisp, simply use 4 c. fresh or frozen (thawed and drained) blueberries for the apples.

Blueberry Swirl Cheesecake

Brian is gaga for anything blueberry...  this cheesecake is an oft-requested favorite at our house.  (And so easy!)  From Kraft Foods.

Blueberry Swirl Cheesecake

prep time: 15 min
total time: 5 hr
makes: 16 servings

1 c. graham cracker crumbs
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 c. sour cream
4 eggs
2 c. fresh or thawed frozen blueberries

Preheat oven to 325°F.
Mix crumbs, 3 Tbsp. of the sugar and the butter.
Press firmly onto bottom of foil-lined 13x9-inch baking pan.
Bake 10 min.
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender or food processor.
Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake 45 min. or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving.
Store leftover cheesecake in refrigerator.

I have halved this before, and made it in a ready-made graham cracker crust for speed and convenience.  
You can also substitute 1 can (15 oz.) blueberries, well drained, for the 2 c. fresh or frozen blueberries.
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.

White Chocolate-Raspberry Cheesecake Bars

These are always a big hit, and look pretty, too!  From Kraft Foods...

White Chocolate-Raspberry Cheesecake Bars

prep time: 20 min
total time: 4 hr 48 min
makes: 9 servings

12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves

Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan.
Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla with mixer until blended.
Add melted chocolate; mix well.
Add eggs, one at a time, mixing on low speed after each just until blended.
Pour over crust.

Bake 25 to 28 min. or until center is almost set.
Cool 5 min.; spread with preserves.
Melt remaining chocolate square; drizzle over cheesecake.
Cool cheesecake completely.
Refrigerate 4 hours.

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.